Your Wood Choice For A Boston Butt?


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by R. Hanson ("Rondo"):
Apple 4 pork & poultry; Alder 4 fish; Oak for beef; Mesquite 4 gator, zebra, anteater, elephant trunk, & kangaroo
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LOL.
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Do a brisket with just one less than large piece of mesquite along with whatever other wood you like. You might change your mind.JMO, but I like it that way once in a while.
 
There's a chart on Weber's website that gives you guidelines for smoking woods. It's a pretty handy resource until you figure out what you like. So is this board!

I like hickory, apple, and pecan in any combination for pork and poultry.

I usually stick to beef for mesquite and oak.
 
I've done butts with hickory, apple, cherry, pecan and combinations of the above with good results. The only wood I didn't like was oak, which is my favorite for beef, just didn't care for it with pork.

Favorite is probably pecan.Or apple/hickory.
 
A pork butt here has to have Hickory for me . Iam new to the WSM but not to smoking on a grill Apple is ok for ribs now and then but if its pork I prefer Hickory .
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